Tex-Mex Eggs Benedict with Avocado Hollandaise
A perfectly poached egg sits upon a spicy refried beans on a toasted muffin and finished a creamy Avocado Hollandaise.
Servings: 12
Ingredients
- 12 eggs
- 1 package English Muffins
- 1 ½ cups refried beans
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 2 avocados
- 1 lime
- ½ cup Greek yogurt
- ½ cup fresh cilantro
- 1 teaspoon salt
- ¼ cup crumbled feta cheese
Instructions
- Preheat oven to 350℉ (175℃).
- Grease a 12 cup muffin tin. Add one tablespoon water to each muffin cup. Crack each egg into the muffin cups. Bake for 13 minutes.
- On a baking sheet, lay out the 6 English muffins, seperated into halves. Toast in oven for 7 minutes.
- In the meantime, mix together the refried beans with the chili powder and cumin powder. Spread on the toasted muffin halves and return to the oven for about 5 minutes, or until beans are warmed.
- In a blender or food processor, combine the 2 seeded and peeled avocados, Greek yogurt, cilantro, salt, and zest and juice of the lime until smooth.
- To serve: Lay an egg on top of each muffin that has been topped with the refried beans. Sprinkle with a bit of feta cheese. Drizzle with the avocado hollandaise and serve.
Notes
Instead of poaching eggs in the oven, you can poach them in over simmering water.
Nutrition
Calories: 144kcal | Carbohydrates: 7g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 437mg | Potassium: 250mg | Fiber: 3g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 5.1mg | Calcium: 51mg | Iron: 1.4mg
